Friday, June 19, 2009

Rhubarb & Strawberry Pie

I am not a big fan of pies, but this one, I adore! The tartness of the rhubarb married with the sweetness of the strawberries... I'm drooling as I'm typing

3 cups rhubarb stalks cut into 1/2 inch pieces, no leaves.
1 cup sliced strawberries
1 cup sugar
3 Tbsp of all purpose flour (to thicken)
1/4 teaspoon of salt
1 teaspoon of grated orange or lemon peel (optional, but very good)
2 9 inch pie crusts. I used tenderflake frozen deep dish pie shells, and I'm not ashamed!

1- Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, flour, salt, and orange rind. Let sit while your oven is heating. The sugar & salt will bring out the colors and juices out of the fruits.

2- I gave the mixture another good stir just before pouring into the pie shell. Top pie with second pie shell. Seal well, and crimp if desired. I also brushed an egg wash on the top crust to give it that golden glow. just beat an egg with a drop of milk, cream or water... Make vents/slits to let steam escape will cooking.

**I strongly suggest that you put a pan/cookie sheet underneath the pie to catch the juices. Trust me !I am glad I have a self cleaning was not pretty.

3- Bake at 400°F for 20 minutes on middle/lower rack, reduce heat to 350°F, and bake an additional 30-40 minutes longer.Cool on a rack. Serve warm or cold. As the pie cools down, the juices will thicken..

I loved this pie so much that I think I will make several and freeze them uncooked.


Jean Ann Benoit said...

OMG Ma Belle Soeur this is the best rhubarb pie ever, Sonia made with great success, we are hooked

The Benny's said...

Yeah!!! Finally someone tried one of my recipe :-)

All Our Fingers in the Pie said...

This looks beautiful. I'll have to try it when rhubarb comes back in season.


The Benny's said...

I freeze a whole bunch of rhubarb when it's season. Will keep several months!